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Red Meat Causes Cancer

Myth #3: "Red meat causes cancer."

The origin:
In a 1986 study, Japanese researchers discovered cancer developing in
rats that were fed "heterocyclic amines," compounds that are generated
from overcooking meat under high heat. And since then, some studies of
large populations have suggested a potential link between meat and
cancer.

What science really shows:
No study has ever found a direct cause-and-effect relationship between
red-meat consumption and cancer. As for the population studies, they're
far from conclusive. That's because they rely on broad surveys of
people's eating habits and health afflictions, and those numbers are
simply crunched to find trends, not causes.

The bottom line: Don't stop grilling.
Meat lovers who are worried about the supposed risks of grilled meat
don't need to avoid burgers and steak; rather, they should just trim
off the burned or overcooked sections of the meat before eating.